Costa Rica Black Honey- Narango

FARM/HARVEST

Raised beds are used to dry this delicate black honey process coffee. Villa sarchi, the focal variety is a mutation of bourbon with a shorter intrenodal distance and a greater fruit system. This coffee is depulped and left to dry for 12 days in its mucilage creating the honey process.

Roast Profiles:

We focus on roasting our coffees based off of their region and harvest properties. We like to continuously experiment and push the boundaries of lighter roasted profiles while modulating a clean depth and balance through the cup and into the finish.

Lighter roast yields a fun blend of citrus up front dissipating into a soft raisin and leaving a traditional nuttiness in the finish of the cup. The fruit forward acidity is bright but balanced out well through the finish of the cup.

Currently we are brewing on V60, Chemex and Siphon. Primarily at a 1:15 ratio.